If you’re all prepped up… the sausage and shrimp will take just minutes to cook. About a half hour before serving… cook your grits and set them aside in warm place. Make the rest of your dish and don’t forget to garnish with the Tasso ham. It’s spicy so a little goes a long way. Serves 6.
Shrimp, Andouille Sausage, Shaved Tasso Ingredients…
Extra virgin olive oil
2 Fresh Andouille Sausages, casings removed and broken apart
1 Smoked Andouille Sausage, casings removed and broken apart
3 cloves of fresh garlic, sliced thinly
1 jalapeno, seeds and pulp removed, chopped finely
1 fresh sage sprig, stem removed and leaves chopped coarsely
18 extra large fresh, wild Gulf shrimp, peeled, deveined, rinsed and dried.
3 ounces of your favorite beer… you can drink the rest!!!
Freshly ground peppercorns
2 ounces Tasso ham, shaved thinly
Flat leaf parsley, chopped finely
Heat a large sauté pan over medium high heat.
Add just enough extra virgin olive oil to barely coat the bottom.
Add the sausage and cook until deeply browned.
Remove it with a slotted spoon to a platter and keep warm.
Add the jalapeno, garlic and chopped sage to the same sauté pan. Stir.
Add the shrimp and sear it on all sides tossing the mixture with tongs for about 5 minutes or until opaque in color.
Splash with the beer. Cook another minute or so.
Return the browned sausages to the sauté pan. Stir and cook until heated through.
Cheesy Grits Ingredients…
1½ cups corn grits
Extra virgin olive oil
2 large cloves of fresh garlic, minced finely
3 cups half and half
1½ cups of water
1 large bay leaf
Freshly ground pepper
1 cup sharp domestic cheddar cheese, grated
More grated cheddar for garnish
Heat a large saucepan over medium heat.
Add enough olive oil to coat the bottom.
Add garlic and stir.
Add ½ and ½ , water and bay leaf.
Turn up the heat just enough to bring to a simmer.
Cook for 5 minutes or so.
Remove the bay leaf.
Bring the ½ and ½ mixture to a medium boil.
While whisking, pour the corn grits into the boiling liquid in a thin, steady stream.
Cook… stirring constantly, reducing the heat as grits begin to thicken.
Continue to cook until the grits start to pull away from the sides of the pan… about 20 minutes or so. Remove from heat.
Season with Maldon and freshly ground peppercorns.
Add grated cheddar and stir until melted through.
Cover surface of grits with plastic wrap and set aside to keep warm.
Spoon grits into a large, warm serving bowl.
Top with the Andouille Sausage and Gulf Shrimp.
Garnish with the shaved Tasso ham, grated cheddar and chopped flat leaf parsley. Serve immediately.